Keep in mind that you need to make this batter the night before you're planning on serving the waffles.
Servings 8waffles
Author Brandon Matzek
Ingredients
1/2cupwarm water (between 105°F and 110°F)
2 1/4teaspoonsactive dry yeast
2 1/2cupsall purpose flour
1/3cuplight brown sugar
1tablespoonwhite sugar
1/2teaspoonfine grain sea salt
2teaspoonsground cinnamon
1teaspoonground ginger
1/4teaspoonground nutmeg
1/4teaspoonground clove
2cupswhole milk, at room temperature
1cuppumpkin puree
3/4stick (6 tablespoons) butter, melted and cooled
4large eggs, lightly beaten
1/4teaspoonbaking powder
Nonstick cooking spray
1/4cupchopped crystallized gingerplus more for sprinkling
Chopped toasted walnuts, for sprinkling
Maple syrup, for drizzling
Instructions
Combine water and yeast in a small bowl, stirring to combine. Let sit for 15 minutes.
Meanwhile, whisk together flour, sugars, salt, cinnamon, ground ginger, nutmeg, and clove in a large bowl. Once the yeast has sat for 15 minutes, whisk the milk into the dry ingredients followed by the yeast (with water), pumpkin and melted butter. Cover the bowl with plastic wrap. At this point, you can let the batter rise in the refrigerator for sweeter waffles or let rise on the counter top for more sour/yeasty waffles.
The next morning, uncover the bowl, and stir in the eggs and baking powder until smooth. Preheat a waffle iron and lightly coat the plates with nonstick spray. Scoop 1/2 cup of batter in each well*. Sprinkle 1/2 tablespoon of crystallized ginger over each well, close the waffle iron, and cook until golden brown.
Sprinkle waffles with crystallized ginger and chopped walnuts, and enjoy immediately with maple syrup. If making waffles for a crowd, prepare in batches and keep waffles warm in a 250°F oven until ready to serve.
Notes
* Waffle irons can vary greatly. The one I used here makes 4 square waffles. Adjust the batter and crystallized ginger measurements accordingly.